Cozy, easy and oh so delicious - you won't believe that these taco-inspired stuffed pasta shells are completely plant-based! Stuffed with delicious fillings and baked in flavourful enchiladas sauce. Definitely worth trying for your next taco Tuesday!
1-340g box jumbo pasta shells
½ tablespoon avocado oil
1 small yellow onion, finely diced
2 cloves garlic, minced
1-37g package Siete taco seasoning
1-425g jar Siete red enchiladas sauce
1 454g can Siete refried black beans
½ cup cooked corn
1 cup shredded vegan cheese
1 green onions, thinly sliced
Over high heat, bring a large pot of salted water to a boil. Add the jumbo pasta shells, and cook for 8-10 minutes - just until al dente. Strain and set aside onto a large baking tray to cool.
In a large pan heat the avocado oil over medium heat. Add the onion and season with a pinch of salt. Cook, stirring often until softened and translucent, about 5-6 minutes. Add the garlic and plant based ground ‘beef’ alternative. Cook, breaking up into small bits, until browned and fully cooked. Add the Siete Taco Seasoning following package directions. Set aside.
Preheat the oven to 350℉. Spread the red enchiladas sauce onto the bottom of a large casserole dish. Fill the pasta shells creating a layer of refried beans, meat alternative, and corn. Place the shells into the enchiladas sauce.
Sprinkle with vegan cheese and bake, covered, for 25-30 minutes until heated through. Serve with thinly sliced green onion.